Category Archives: Breakfast

zucchini muffins

  • 3 cups grated fresh zucchini
  • 2/3 cup melted butter or margarine
  • 1 1/3 cups sugar
  • 2 eggs, beaten
  • 2 teaspoons vanilla
  • 2 teaspoons baking soda
  • 1/2 tsp salt
  • 3 cups flour (1/2 cup whole wheat, 2 1/2 all purpose)
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup walnuts or pecans (optional)
  • 1 cup raisins or dried cranberries (optional)
You don’t need a mixer for this recipe.
1 Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. Sprinkle the baking soda and salt over the zucchini mixture and mix in. In a separate bowl, mix together the flour, nutmeg, and cinnamon. Stir dry ingredients into the zucchini mixture.  Add nuts, raisins or cranberries if using.
2 Spray each paper muffin cup in a muffin tin with vegetable oil spray. Fill cups. Bake on the middle rack until golden brown, and the tops bounce back when you press on them, about 25 to 30 minutes. Test with a bamboo skewer to make sure the centers are dry. Cool on wire rack for 5 minutes. Remove from the tin and let muffins cool another 20 minutes.
Makes 12-16.


6 cups rolled oats ( half large flake)
2 cups coarsely chopped or sliced nuts and seeds (almonds, walnuts, pecans, pumpkin seeds, sunflower seeds, flax seeds, sesame seeds)
1/4 tsp. salt
Pinch cinnamon (optional)
1/3 cup honey
1/3 cup maple syrup
4 Tbsp. vegetable oil
1 tsp. vanilla
1 tsp maple flavouring (optional)
1 cup raisins or other dried fruits (cranberries, cherries, blueberries, dates, apricots, apples)

Combine oats, nuts and seeds, salt and cinnamon in a bowl. Stir together honey, maple syrup, oil and vanilla in a small bowl. Pour over the oats and toss to coat thoroughly.

Spread the mixture on a large rimmed baking sheet and bake at 300F,  stirring every 10 – 15 minutes, for 40 -45 minutes, until toasted and golden in color.    Cool and add dried fruit.